Baked Macaroni and Cheese

Baked macaroni and cheese doesn’t have to be complicated with layers of ingredients to be the soul-warming food you crave. This homemade baked macaroni and cheese is my most favorite and  has pleased crowds, small families, kids and picky eaters alike–give it a try and you’ll see why.

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Sometimes you buy that glowing yellow macaroni in the box. Your kids like it, but it glows like the kryptonite they used in the old Christoper Reeve Superman movies.

That’s not normal people.

And I hate to break it to you, but there’s nothing real in that box either.

I hate feeding it to my kids and I dare say that you hate it too. But I can also guess you don’t know many other alternatives. Sure, you can get a box of Velveeta and melt that over some noodles. That works too, but that stuff doesn’t even need to be refrigerated. It’s mystery cheese.

So if you’re looking for the real deal, the old school baked macaroni and cheese the way your grandma might have made it–this is it.

Can I make this macaroni and cheese ahead and bake it when I’m ready?

Yes you sure can. Just let it cool down, put some plastic wrap right against the surface of the mac and cheese (to keep it from forming a skin) and stick it in the fridge.

If you have a few minutes to bring it out and let it warm slightly before you bake it, do that. But if you can’t, just bake it till the center is hot and the edges are bubbling.

Can I freeze macaroni and cheese?

I get asked that a lot and my answer is always no.

As the pasta and cheese sauce sit, it will thicken and when you thaw it and bake it, the creamy consistency is just gone. It’s thick and gloppy.

Plus if you freeze it and it’s still a bit warm, water crystals will form and then thaw into your dish and could make it separate when you bake it.

Besides, it’s so fast to make, there’s not really a reason to freeze your macaroni and cheese.

Tips for the best macaroni and cheese you’ll ever eat

Feel like you may still need some help? If you have time, jump over to this post for the juicy details: 18 Secrets to the Richest, Creamiest Mac and Cheese You’ll Ever Eat or focus on these tips:

• Never stop stirring your milk once it hits the pan. If your skillet is too hot or you walk away and for a minute you could scorch the white sauce and it will curdle. It doesn’t really hurt the taste, but it will look sort of clumpy. Some readers have called it “grainy”. It only takes 5 minutes. Just hang out and stir until that sauce is thick enough to coat the back of your spoon.

• Use good cheese in your baked macaroni and cheese. That means avoiding bagged, pre-shredded cheeses because they contain cellulose (an anti-caking agent) that can cause your cheese not to melt as it should.

• Try to choose a melting cheese and a flavor cheese for the best flavor and texture in your baked macaroni and cheese. Sharp cheddar and Swiss are my favorites but you can go as bold as you want!

• Taste as you go. Taste your cheese sauce before you add your pasta. Is it bland? That can be because of the cheese you used or even the kind of salt you seasoned with. If it doesn’t have enough flavor, add a pinch more salt, stir it in and taste it again until it suits you.

• Feel free to add more pasta if you want to. Some people say that this recipe doesn’t have enough noodles in it, but I’ve never had that problem. And yes, you should cook your pasta before adding it to the cheese sauce.

Do I have to bake my macaroni and cheese?

Not if you don’t want to. You can actually eat it right from the pan or just stick it under the broiler for a few minutes to brown the top if you’d rather.

It works just as well and is a great shortcut when you are running low on time.

How can I dress up my macaroni and cheese?

This baked macaroni and cheese may be the most versatile dish ever.

Add in some red pepper for kick, any cheeses you like (Fontina is glorious in here), add veggies like broccoli and chopped chicken and it’s a one-dish meal even.

Or BACON. Hello. Yeah. Make some garlic bread crumbs for the top if you want some crunch and throw those on. It’s really endless. I use this recipe for the base of these ham and sage creamy noodles.

How to measure pasta for this recipe

This recipe is written by volume (cups) and sometimes people think that since a cup is 8 ounces (ounces is a weight measurement) that they can simply use 12-16 ounces of pasta or go by the weight of the dry pasta written on the box.

You’ll end up with problems if you do this.

Please follow the volume instructions and measure your pasta dry in a measuring cup meant for dry items (not a liquid one).

Small pastas like ditalini or little wagon wheels can go up to about 2 cups and be fine in the recipe, and large ones like bow tie or cellentani can as well. If you will stick to elbow pasta until you get the hang of things you’ll be better off.

I’ve made this recipe with every pasta shape on the market and if you will measure in cups, your recipe will be just right.

How to double baked mac and cheese

Simply double the recipe below (look for the 1x, 2x or 3x on the right side of the recipe to double or triple the ingredients). Then place it in a 9×13. The bake time should be close to the same. Just bake until the center is hot and the edges bubble.

What should I serve with my macaroni and cheese?

Avoid the temptation to make more starchy foods (like potatoes) with your mac and cheese. Instead, try:

• Crispy fried chicken tenders
• Classic stuffed peppers
• Southern cornbread
• Homestyle meatloaf with brown sugar glaze

Other macaroni and cheese recipes you’ll want to devour:

• Lobster mac and cheese
• Spicy baked macaroni and cheese
• Creamy ham and sage macaroni and cheese
• Three cheese stovetop ultra creamy mac and cheese
• The best baked macaroni and cheese with tomatoes 
• Truly easy microwave easy mac and cheese
• Super Creamy gluten free mac and cheese